Coconut sandwiches

Ingredients for 1 servings:

• 250 g flour
• 125 g sugar
• 2 eggs
• 1 packet of baking powder
• 400 ml coconut milk
• 2 tbsp coconut syrup, (e.g. Monin), optional
• 2 tbsp oil
• 4 tbsp desiccated coconut (heaped)
• 150 g chocolate (milk)
• 1 tsp oil
• Desiccated coconut

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super fluffy dough with a full coconut flavor

Mix the flour with the baking powder and sugar. Add the eggs and mix briefly in the mixing bowl. You should have a crumbly batter. Add the coconut milk, oil and syrup and mix everything well. Finely grind the 4 tablespoons of desiccated coconut in a food processor and mix in last. You should now have a fairly runny batter, a bit like brownies. Line a baking tray with baking paper and spread the batter on it. It should spread to a thickness of about 1 cm across the entire tray. Bake in a preheated oven at 160°C for about 20 minutes. The cake is done when the top is still light yellow but nothing sticks when a skewer is inserted. Don’t overbake; it’s better to test frequently. Cool on a wire rack. When completely cool, melt the chocolate with the oil in a double boiler. Spread the chocolate evenly over the cake and sprinkle with desiccated coconut, if desired.